Chanterelle Marsala Sauce
Elevate your meals with the rich and earthy flavors of Chanterelle Marsala Sauce—a luxurious, restaurant-quality sauce made right in your kitchen. This elegant recipe features tender chanterelle mushrooms sautéed in butter and olive oil, paired with the aromatic depth of shallots, garlic, and a generous splash of Marsala wine. Enhanced with a silky cream finish and a touch of fresh parsley, this sauce is both comforting and sophisticated. Perfect for drizzling over seared chicken, grilled steak, or roasted vegetables, it’s a versatile favorite that comes together in just 30 minutes. Whether you’re entertaining guests or indulging in a special weeknight dinner, this velvety mushroom sauce is bound to impress.
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Recipe Information
Ingredients
- 250 grams chanterelle mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 whole shallots
- 2 whole garlic cloves
- 150 milliliters Marsala wine
- 200 milliliters chicken or vegetable stock
- 100 milliliters heavy cream
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the chanterelle mushrooms under cold running water to remove dirt, then pat them dry with a paper towel. Slice large mushrooms into smaller pieces for even cooking.
Finely chop the shallots and mince the garlic cloves.
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil to the pan.
Once the butter has melted, add the shallots and cook for 2-3 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the chanterelle mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden brown. Season with half the salt and black pepper.
Pour the Marsala wine into the skillet, stirring gently to deglaze the pan. Simmer for 3-4 minutes to allow the wine to reduce by half.
Add the chicken or vegetable stock and cook for another 5 minutes, letting the liquid reduce slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes, allowing the sauce to thicken.
Add the remaining butter to the sauce and stir until it melts, giving the sauce a glossy finish.
Taste and adjust seasoning with the remaining salt and pepper, if needed.
Remove the skillet from the heat and sprinkle the sauce with freshly chopped parsley before serving. Pair with your favorite protein, pasta, or roasted vegetables.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 22.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 90 mg | 7% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
